In Poland, bigos is a hunter’s stew including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally, this is a slow- cooked recipe simmered for several hours, if not overnight. It is perfect for your slow cooker!

RecipeSavants.comIn Poland, bigos is a hunter’s stew including beef, veal, mushrooms and a hearty helping of sauerkraut. Some cooks add a few prunes or tomato paste. Traditionally, this is a slow- cooked recipe simmered for several hours, if not overnight. It is perfect for your slow cooker!Smart Recipes, European Recipes, Pork Recipes, RecipesPorkEuropeanBigosPT4H15MServes 4
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil1 Pound Ground Pork0.5 Pound Bacon1 Large Onion0.5 Pound Mushrooms4 Cloves Garlic3 Large Carrots4 Cups Sauerkraut0.5 Medium Cabbage1 Bay Leaf0.75 Teaspoon Salt & Freshly Ground Black Pepper1 Teaspoon Ground Allspice2 Tablespoons Paprika1 Teaspoon Dried Thyme1 Teaspoon Dried Marjoram1 Teaspoon Caraway Seeds1 Pound Kielbasa Sausage1 Cup Chicken Stock1 Cup Red Wine1 Cup Pitted PrunesIn a large Dutch oven, heat oil, and saute ground pork and bacon until it is just browned and rendered its fat. Transfer to a plate and set aside. Saute the onions, mushrooms, minced garlic, and diced carrots in the rendered fat for 5 minutes. Stir in the sauerkraut and it's liquid, diced cabbage, all the seasonings, the browned bacon, ground pork and Polish sausage.Stir in chicken stock and red wine, and bring to a boil and reduce to a simmer for at 2 hours, stirring every 30 minutes. If the bigos dries out too much, add another splash of chicken stock, this should be a juicy stew, and it is much better the longer it cooks - I normally cook mine for at least 3 hours.In the last 30 minutes of cooking stir in the diced prunes. Serve with hearty rye or peasant bread.

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